Method for producing butterfat



Sept 12,1944;` w. T. cRlGHroN METHOD FORPRODUCING BUTTERL'FATS original Filed sept. s. i938 2 sneetsfsheet 1 .IJ||||||||I llllll www, w W W M W. T. CRIGHTON METHOD FOR PBODUCING BUTTER-FATS sept 12, 1944.

. Original/Filed Sept. 3, 1938 2 Sheets-Sheet 2 1 V /V ma mv Nn. Il l bnf E, an m mb @hun l' Patented Septl,

Mn'rnon Fon,- Pnonnomd nu'r'rnnrsr William T. Crlghton, Springfield, Mo., asslgnor to Producers Creamery Company. Spl'ingield,A Mo., a corporation of riginal oppuootion september s, loss, serial No.

228,343. Divided lmul. this 1941, Serial No. 391,940

2 (Cl 995-62) This invention relates to a method for pro?y duclng cream 4having a high content of butteriat. This application is a division of applicants W co-pendlng application, Serial Number'228,343,

vledSeptember 3, 1938, now Patent No.2,26'1, 081, dated December 23, 1941.

The primary object of the present invention Y is the provision oi new and improved means for .treating milk to produce heavy cream containing approximately 75% to approximately 90% butter-fat and maintaining the cream at predey termined temperatures, but in' all cases Iin'an airtight system, so that the cream will at no.

time become exposed to the air. v

Another object of i the invention is to provide a process for pasteurizing the creamat high temperatures, discharging it into a.y vacuum, where it is partially cooled, then separating and cooling in an internal arrangement so that the creamwill not be exposed to the air at any time,

during' the process and to insure a resultant product which will remain free from oxidized or "storage `flavors during the time the product is heldin cold storage.

.Another object of the invention i's the provision'of new and improved means for separating the milk into apredetermined percentage of butter-fat, v'and subjecting the cream to` heating iets where 'a temperature of approximately 190 to approximately 250 Fahrenheit is maintained' so as to destroy or render inactive all -or any' 'enzymeswhijch may aiiect the keeping quality of the ilnished products, and to remove the volatiley flavors from the cream as it passes vthrough the I n v 'Another important object or the invention is' l tneiprovision oi an airtight separating, pesteurizing,v.cooling,'and cooled feedingsystem whereby tiiemilk is ied into the system and then sub- '.iected to various operations or processes to reduce the cream to a high percentage oi' butterj ist. at the Sametime keeping the cream continur ously movingthroughout the system and subsequently coolin the cream by passing the high "Percentage oi' butter-iat through a -newl and novelcoolingspparatus, whereby the heavy content of butter-,fat creamis continuously fed.

sau further object of the invention is the `fprovision of e new endsimple process which c011- siste ln feeding the milk to predetermined zones at predetermined temperatures, and separating and pasteurizing the cream and then passing the high contentbutter-fat cream through a novel cooling arrangemengfkeeping the cream out ofr contact with the atmosphere at all stages or the application May 5.

f. operation throughout the entire system, whereby la continuous stream of high content butter-fat cream constantly ilows from the system.

Still another object of the invention resides 5 in a new and novel Xmethod for treating cream having a relatively high content of butter-fat whereby the lcream is fed by means of a screw element whereby the cream will be constantly caused to ilow against the side walls and con-- vtinuou'sly .kept in lmotion but there will be no churning eil'ect so as to break the surface tension of theiatglobules.

Another object of the invention 'is to provide a process for pasteurizing the cream at high temperatures. discharging it into a vacuum, where it is partially cooled, then separating and cool- .Y ing in an internal arrangement so that the cream will not be exposed tothe air at any time during .the process, and vto insure a resultant product which'will remain free from oxidizedorl storage' j flavors during the time the product is heldin cold storage. y

Numerous other obiects and advantages will vbe opment throughout the progress of the iollowing spcclilcation.

The accompanying drawings illustrate aselected embodiment ofthe invention and the views therein areas follows:

Fig. 1 is a detail schematic'ordiagrammatic view showing the apparatus used in connection with the process and for carrying out the proc-V e882 Fig. 2 is a longitudinal sectional view oi the cooling elementand embodying the invention;

ot Fig.2: l

Fig. 4 is a detail sectional view loi? a part of the improved cooling apparatus. being drawn the full size scale o! an actual embodiment; and

Fig. 5 is a diagrammatic view showlngthe path oi' travel of the cream in the cooler.

'I'he particular apparatus hereiny disclosed for the pulDOse of villustrating the invention com- Prises a pille line leading to a supply tank 'or other source o! supply containing milk, vthe temperature of which is approximately .90 to 95V Fahrenheit, having the usualbutter-iat content Ao! approximately 4%. `Y'Ihe pipe-line I feeds into the lines C which lead to and are operatively` connected to one or more separators, 1. .'Ihe `cream iromthe separators passes into a i'eed .lino I, while the resultant uuid product, usually termed skim milk, is i'ed .into the' pipe line 49 leading to a proper receptacle or tank not shown.

5o' I; desired, the valves il may' beused to return Fig. 3 is a detail sectional view on the lmet-3 2 the milk to the separator for further separating before passing it to the line 9. After the milk has passed through the separator the cream will be in the line 8 and this cream will have a butterfat content of around 40% and will be substantially at a temperature of from about 10 to 80 Fahrenheit. Y

The pipe line 8 carrying the 40% cream leads to a heater II which may contain coils i2 whereby the temperature of the fluid will be raisedto approximately 150 to 180 Fahrenheit. The heater II may be heated by passing hot water through the pipe I3, circulating the hot water through the heater and about the coils I2 and then out through the discharge pipe I4. The 40% cream in the heater II, after it is raised to approximately 150 to 180 Fahrenheit, passes through the pipe line I5 to a heater element I6, there being a pump I1 interposed in the line I5 for pumping the cream from the heater II through the heater I6. The heater I6 may constitute a closed cylinder or chamber into which projects a steam jet I8 fed by the pipe line IS leading to a source of steam supply not shown. The steam.jet I8 sprays steam into direct contact with the cream in the cylinder I6 and raises the temperature of the cream to a temperature of around 190 to 250 Fahrenheit. 'I'he cream is thus pasteurized as it passes through the heater elements II and I6. The preheated cream then passes through the pipe line 20 into a vacuum chamber 2I whereby the temperature of the cream will be reduced to approximately 150 Fahrenheit as it passes from the vacuum chamber through the pipe line 22 which leads to a cooler element 23. The passing of the cream through the vacuum chamber eliminates air and removes foreign flavors and odors.

A pump 24 is interposed in the line 22 for pumping the cream from the vacuum chamber 2| into the cooler 23. As the cream passes out of the line 22 into the cooler 23 the temperature of the cream is reduced to a temperature of around 110 to' 120 Fahrenheit. From the cooler the cream then passes either directly into the feed line 25 or to one or more storage tanks 26, the cooler and the storage tanks 26 having direct connection with the pipe line 25 leading to a heater element 21, valves 23 being provided so that the fluid may pass either directly from-the cooler 23 into the pipe 25 or from the cooler 23 into a storage tank 26 and then into the pipe line 25 by manipulating the valves 28. If' the cream is passed from the cooler 23 into storage vats or tanks 26, it is preferable that the cream be reduced to a temperature of approximately 45 Fahrenheit.

The heater 21 is preferably heated by steam coming through the line 29 so that cream passing from the storage vats 26 may be raised to a temperature of between 110 and 120 Fahrenheit. However, inasmuch as the cream in the cooler 23 is at a temperature of between 110 and 1209 .Fahrenheit, it will merely pass through the,

heater 21 at the same temperature; that is, when the cream is passed direct from the cooler 423 through the pipe line 25 it will be at the proper temperature desired and maintained at that temperature heating treatment. However, if the cream is passed through the storage tanks or vats 26, sufficient steam is let in through the line 29 'to raise the temperature of the cream from the vats 26 to the proper operating temperature of 110 to 120 Fahrenheit. The pipe lim Z5 QOntinues without being subjected to additional l pounds through the pipo through the heater chamber 21'and leads to 4a separator 30, there-being a pump 3I interposed in the line 25, preferably between the storage vats 26 and the heater 21, to cause the cream to flow into the separator 30.

The separator 30 separates the 40% cream into cream having a content of approximately 80% butter-fat, that is, somewhere between '10% and 90% butter-fat. The resultant cream is relatively heavy, thick, and viscous, and is pumped by a pump 32 at a pressure of from thirty to fifty line 33 which leads from the separator 30 to a cooler element 34. After the separation by the separator 30'the separated fluid will pass through the line 9 either to another tank or to the same one which receives milk from the line 9, Fig. l. -The cooler element 34 is the cooler element described-4in applicants co-pending application, Serial Number 228,343,

filed September 3, 1938, and comprises a cylinder 35 with which the pipe line 33 has communication. Inside the cylinder 35 there is mounted a cylindrical member 36 having a single s'pirally positioned, spaced, outwardly extending continuous rib 31. The rib 31 extends continuously about the member 36 in a fashion similar to that in which the thread spirals about the core or body of a screw and is, in effect, a screw thread, there being a spaced 38 between each convolution of the rib or thread 31. The rib or thread '31 extends to the inside wall of the cylinder 35, as indicated at 39, Fig. 4. In other words, the outer A periphery of the thread or spiral engages the inside surface of the cylinder 35 so as to prevent the material from seeping through between the wall and the contacting surface, but not so tight as to cause any friction. The member 36 may be made in 'one or more sections as desired, and preierably has its central portion hollow as indicated at 40, Fig. 2, so as to reduce the weight of the structure. The ends of the cylindrical member 36 have shafts 4I and 42, Fig. 2, supported in bearings 43 and 44, respectively, to revolubiy or rotatably support the structure. A jacket 45 encases the cylindrical member 36 and is spaced from the walls thereof to provide a fluid passage 46 into which a cooling medium such as brine,

` refrigerated water, or the like, is fed to cool the walls of the cylinder 35.

' The pipeline 33 has communication with the interior of -the cylinder 35 at one end thereof,

and a discharge pipe line 41 leads from the opposite end of lthe cylinder 35.. It is preferable that the inlet line 33 enter the cylinder at the top thereof, while the discharge line 41 leave the cylinder at the bottom thereof, as clearly shown inFlg. 2.

The bearing mem ers 43 and 44 are constructed'to provide end caps or endclosures for the cooling element 34, the members 43 and 44 each being provided with wings or extensions 48 to receive the locking bolts 49. The locking bolts 49 also engage complementary wings or extensions 50 properly fixed and fastened to the outer wall of the jacket 45.

A Shaft 5I driven by a prime mover, such as an electric motor, -rotates the shaft 42 in any suitable manner, such as by the connection 52,

' Fig. -2. The shaft 42 isfixed to the member 36 u and ss, out the member n is out away et each end to providel the peripheral grooves 51 and 53 to, provide spaces respectively for the,

reception of the material as it enters and leaves the cooling member 34, Fig. 2.

I 'herib 31 which-spirally encircles thebody 36 .and is preferably made integral therewith, has

one edge-cut away or beveled or inclined, as

indicated at 59, Fig. 4, and its other edge ex- Y -tending up relatively straight, as indicated'at 60. 'Ihe distance of the body member 33 from the inside of the cylinder 35 is relatively shallow and provides the space 33 into which the cream -is received. During operation, that is, rotation of the body 33, the cream is caused to contact". with the inner peripheral surface of the inner .cylinder 35, and dueto the straight edge 60 on one side of the tooth or rib and the inclined or .beveledsu'rface 59 on the other side of the tooth or rib, the cream will tend to roll about, that is,

Y the cream will not only be caused to follow a continuous spiral path from one end of the cooler to the other and about the periphery of the member 36, as indicated by the directional arrow A,

Fig. 5, but it will also be caused to rotate about an axis centrallydisposed about the space between the teeth, as shown by the directional are rows, B, Fig.' 5. Furthermore, the provision of the inclined surface 59 and the straight lsurface 6 0 prevents pockets into .which the material would be jammed and remain stationary. Therefore, during rotationof the member 38 the cream a tendency -tosurge into the system, l.probably along the bottom thereof, and discharge through the pipeA 52 without completely encircling 'and flowing spirally about the cylinder.

The structure disclosedin Fig. 4 is a full size detail of an actualembodiment which is in actual operation, and shows the spacing and' sizes yofthe device which is in commercial use. The actual cooler 34 which is in operation has the conveyor element approximately 68 inches long' and 6 inches. in diameter. AThere is onesingle spiral coil or rib 31 which constitutes 5 6 threads spaced I' approximately 1% inches apart. 'Ihe wall. of

the inner cylinder 35 is approximately y, ofan 'inch thick, while the outside wall 45 is approxi-l mately 1; of an inch thick. The space 46 be tween the walls 35 and 45 is approximately' l@ inch. The space along the core between adjacent ribs or teeth3'l is approximately yof an inch, the'distance across the top of the teeth or ribs 31 beingl/g inch. The, inclined surface 59 is approximately 5; of an inch wide, measured horizontally. The space 33 between the outside body of the core 36 to the-inside edge of-the cylinder 35 is approximately of aninch.- 'Ihe bevel 59, which is the beveled portion connecting the left hand ledge of each of the lands of the rib3l to the core 36, Fig. 4, makes an` acute angle' of approximately 30 degrees with the radial direction, while the opposite edge wh'ere the land of the rib or tooth 3I` connects with .the core 36,

is relatively a vright angle with respect to the will be translated along its spiral path as indicated by the directionalarrow A, Fig. 5, aswell as be rotated in an -orbit in the space between the teeth as shown by the directional arrows B,

Fig. 5, so as to cause every particle of cream in thespaces between the ribs 31 to come'intofcontact with the inner surface of the cylinder 35.

The particular construction of the teeth or ribs is such, that the material will iiow freely from one end of the cooler to the other and at the same time assume arotaryaction, Fig. 5, but

-still not be compressed or churned, and the fat globules will be maintained in their original condition and surface tension, and will not become broken, thereby distinguishing tion employed fr om a churning action which .connected tothe bottom or the cooling device si would destroy or break down the -fat globules of which cream is formed. A pipe line 6l, Fig. 2, leads to the space 4 5` between the cylinder and the outer jacket A45 and prevents the fat globules fromA becoming l theparticular acwhich surrounds the cylinder and has communication with the space 43.*: This pipe line 3i is and is the inlet for refrigerant, such as brine, refrigerated water, or the like, to supply refrig- `erant to the space 46 entirely surrounding the cylinder 35. This pipe line` is positionedat the point where the cream enters the cylinder 3 5 through the inlet, 33 and supplies the cold re.

core. This rib construction causes the material to be forced longitudinally of the cooler and causes the material to turn as it is being fed alongthe convolutions between the ribs and prevents andovercomes any pockets from formingl cooling conveyor 34 will be eilected and; the

cream will be discharged -out of the discharge outlet at a temperature somewhere between 55 and '70 Fahrenheit.

The sizes, dimensions and temperatures herein given relate to an actual operating device, land while they arenot critical to theproper operation of the structure, they are given forthe purpose of disclosing an actual commercial embodiment which is in successful operation. Naturally, the

sizes maybe varied to suit the requirements at hand, but it is desirable that' the space between the teeth or ribs and the inside wall of the inner cylinder 35 be relatively thin, as indicated, so

frigerant at the point where the material is first` received into the cooler 34. `An outlet 32, Fig. 2, for the refrigerant cooler 34 adjacent the discharge end thereof,

is located'at the top of the and the refrigerant which passes through the line BI will completely encircle the cylinder 35 to cool thewalls thereof and-is then discharged out through the discharge pipe 32. The space, 43 between the outer jacket 4B andy the outer walls o f the inner cylinder 35 is relativelysmall so as positively "to cause the refrigerant fluid to circulate in a spiral fashion throughout the Y entire length of the cylinder 35. If the space 43 were not relatively small, the iluidwould have that the cream as it passes in the convolute spaces between the ribs will become thoroughly cooled at the proper temperature' to provide material of the proper consistency.

- Receptacles 63 arelocated adjacentI the discharge pipe 41 to receive the material fed through the cooler -34. As lsoon 'as a receptacle receives the' proper amountI of material, it is immediately closed and is ready for shipment and storage purposes.

The herein disclosed method reduces milk to a heavy cream with a high butter-fat content, j thereby permitting smaller contiaiinera` to be used and requiring less space than were the resultant product of less butter-fat content. Furthermra the-apparatus and method herein employed pre- -cooling and pasteurizing processes assure a cream product of the proper texture, consistency and quality, and the material from the time it enters into the first inlet pipe until it is discharged out of the discharge pipe 41 of the cooler 34 is not in contact with the atmosphere.

.The invention provides a process for separating and pasteurizing cream'under pressure, and cooling it in an internal arrangement so that the cream will not be exposed to air. The production of cream of the butter-fat content herein described will carry less curd or milk serum and will, therefore, maintain its normal quality much better during any period held in cold storage. Furthermore, the resultant product is more economical to handle, store, and transport than cream containing a lower percentage of butterfat.

Changes may be made in the form, construction and arrangement of the parts and the here in described method may be varied Within certain degrees without departing from the spirit of the invention or sacrificing any of its advantages, and the right is hereby reserved to make all such changes as fairly fall Within the scope of the following claims.

The invention is hereby claimed as follows:

1. The method of producing cream having a high content of butter-fat which comprises passing milk at a predetermined temperature through a separator to produce a medium cream product, passing the product through a heating element to raise the temperature to a predetermined degree, passing the preheated product through a container and subjecting the product in the container to live steam to increase the temperature thereof for pasteurization, then reducing the'temperature ofthe product to a predetermined degree, separating the product to produce cream having a high content of butterfat, forcing the separated cream into a cooling element. forcing the cream through said element in a spiral path and in the form of a thin continuous strip in contact with a cooled surface, and finally discharging the a cream from the cooling element.

2. A method vof producing cream having a high content of butter-fat which comprises passing milk ata predetermined temperature through a separator to produce a medium cream prod- Y uct, passing the product through a heating element to raise the temperature to a predetermined degree, passing the preheated product through a container and subjecting the product in the container to live steam to increase the temperature thereof for pasteurization under pressure, then reducing the temperature of the product to a predetermined degree, separating the product to produce cream* having a high content of butter-fat, forcing the separated cream intov a cooling element, dividing the cream into afthin continuous strip, and moving the strip -in a spiral path against a cooled wall of a cylinder.

3. The method o! producing cream having a high content of butter-fat which comprises passing milk at a predetermined temperature through 5 6 v saidpath to cause substantially all of the reascacia a separator to produce a medium cream product, passing the product through a heating element to raise the temperature to a predetermined degree, passing the preheated product through a container and subjecting the product in the container to live steam to increase the temperature thereof for pasteurization, then reducing the temperature of the product to a predetermined degree, separating the product to produce cream having a high content of butter-fat, `forcing the separated cream into a cooling element, dividing the cream into a thin continuous strip, moving the strip in a spiral path against a cooled wall of a cylinder, and finally discharging the continuous strip fromithe cooling element and collecting it in a container.

4. The method of producing cream having a high butter-fat content which comprises, passing milk at a predetermined temperature through a separator to produce a medium cream product, pasteurizing said cream at a high temperature and under pressure, passing the cream into a vacuum chamber to reduce the temperature,

thereof and expel air therefrom, then cooling the cream still further, passing the cream through a second separator to produce a cream t having a high butter-fat content, and nally passing the resultant product against cooled walls in a spiral path.

5. The method of producing cream having a high butter-fat content which comprises, separating milk at a predetermined temperature to produce a medium cream product, passing the cream through a heater to raise the temperature thereof to a predetermined point, subjecting the cream to .a spray of live steam to increase the temperature thereof still further, cooling the cream, subjecting the cream to a second separating proces to produce a cream having a high butter-fat content, passing the resulting product in a spiral path against a cooled surface, and causing said product to rotate about an axis in the direction of said path to cause substantially all of said product to contact the cooled surface without churning the. product, whereby to produce a substantially homogeneous product a 6. The method of producing a cream having a high butter-fat content which comprises initially separating milk to produce a cream having a butter-fat content of approximately 40% pasteurizing said cream under pressure by passing it to a heating chamber where it is heated to between 150 and 180 F. and then subjecting it to live steam to further raise the temperature thereof to between 190, and 250 F.. passing the cream to a vacuum chamber to thereby cool it to approximately 150 F. and remove the air therefrom, then further reducing the temperature thereof to between and F., passing the cream to a second separator to produce a cream having a butter-fat content e ofbetween 70% and 90%, passing the resulting cream in a spiral path against a cooled surface, and causing'the resulting cream to rotate in said spiral path about an axis inthe direction of sulting cream to contact the cooled surface without churning the cream.

7, A Amethod of producing cream having a 'high content of butter-fat which comprises passing milk at apredetermined temperature -through a separator to produce a medium cream product, passing the product through a heating element to raise the temperature to a predetermined degree, passing the preheated product` through a container and subjecting the product in the container to live steam to increase the temperature thereof for pasteuriziitionv undler pressure, then passing the product into a vacuum chamber to reduce the temperature thereof and de-aerate the product, then further reducing the temperature of the product to a predetermined degree, separating the product to produce cream having a high content of butterfat, forcing the separate cream into a cooling element, dividing the cream into a thin conl 9. A method of producing cream having a high butter-fat content which comprises treating-cream to provide a pasteurized and de-odorized medium cream product, separating said product to produce a cream of high butter-fat content, passing the resultant product in a spiral path against a cooled surface, and causing said product to rotate about its axis of progressionv in said spiral path while avoiding churning of the cream.

10. In a process for' producing craam'having a high butter-fat content and in which a pasteurized and de -odorized cream productis sepa,- rated into a cream product having a high butterfat content, thel steps which comprise passing the last' named cream product in a spiral path ing milk at a predetermined temperature through a separator to produce a medium cream product, pasteurizing said cream at a high temperature and under pressure, de-aerating and cooling the cream, passing the cream through a second separator to produce a cream having a high butter-fat content' passing the resultant product in a spiral path against a cooled surface, and causing said product to rotate about its axis of progression in said spiral path while avoiding churning of the cream.

against a, cooled surface, and causing said prod-V uct to rotate about its axis of progression in said spiral path while avoiding churning of the cream v whereby substantially product..

11. The process oi' handling crc'eam which consists in passing a body of heated cream having a butter-fat content of 70% or higher'in a to homogenize said spiral path against a cooled surface, causing the .cream to rotate about an axis in the direction of said path without churning the cream, and

withdrawing the cream from said surface and delivering the same to a receptacle in the form ofa. strip of substantially uniform temperature.

WILLIAM T. darGH'roN.4 

